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Baked Chicken ChickenSmith, Mrs. Dean
Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, Carol
Caramelized Onion Chicken ChickenJancsi, Carol
Caribbean Chicken Breasts ChickenJancsi, Carol
Chanterelle Chicken ChickenJancsi, Carol
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Grilled Chicken Tenderloins ChickenFerguson, Dave
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Grilled Mustard Chicken ChickenJancsi, Carol
Full Page 4 x 6 5 x 7
Start to finish: 20 minutes
Per serving: (without rice or pasta): 291 calories (46 percent from fat), 15 g fat (8 g saturated), 103 mg cholesterol, 28 g protein, 9 g carbohydrates, 2 g dietary fiber, 78 mg sodium.

Rice or pasta, if desired
1 pound boneless, skinless chicken breasts, fresh or frozen
1 pound fresh button mushrooms
1 teaspoon vegetable oil
2 medium shallots or 1/2 small onion (for about 1/4 cup minced)
2 teaspoons bottled minced garlic
1/3 cup sherry wine (not cooking sherry) or apple juice
1/2 cup heavy cream or whipping cream
1/2 cup fresh parsley leaves, loosely packed
Salt and black pepper, to taste

If rice or pasta is desired, cook it according to the package directions.
If the chicken is frozen, place it on a microwave-safe plate, and or microwave 3 minutes on high, uncovered, to begin defrosting.
While the chicken defrosts, rinse the mushrooms, removing and discarding any tough, woody stems. If the mushrooms are very large, cut them in half. Set aside.
Heat the oil over medium heat in an extra-deep, 12-inch, non- stick skillet. Peel and mince the shallots, adding them to the skillet as you mince. Add the mushrooms to the skillet, and cook, stirring from time to time. While the mushrooms cook, cut the chicken into bite-size pieces. Add the chicken to the skillet as you cut it
When all of the chicken is in the skillet, raise heat to high. Stir and cook until the chicken begins to brown, about 2 to 3 minutes. Add the garlic and sherry to the skillet. Stir and cook for 1 minute, scraping up any brown bits that may be sticking to the skillet.
Add the cream to the skillet and boil 2 to 3 minutes, stirring from time to time, until the sauce begins to thicken slightly. Meanwhile, mince the parsley, and set it aside.
Remove the skillet from the heat Taste the sauce and add salt and black pepper, if desired. Just before serving, sprinkle the minced parsley evenly over the skillet, and stir it in. Serve over rice or pasta, if desired.

4 servings
Keywords: chicken, mushrooms   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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Founded April 13, 2006